Quick and Easy Dill Veggie Finger Salad

It’s side salad season, and that my friends, makes me happy. It’s that time of year where it’s easier to find fresh veggies, and we’re also able to grow a lot of our own vegetables.

My mom used to make the most delicious veggie finger salad when I was growing up. She’d usually make it during the warmer months, and we’d pick at it for days.

It was always so full of flavor and gave those vegetables a little extra oomph.

this recipe

When Dan and I first got married, I made this finger salad just for us to snack on.

But it’s definitely a great side salad for summer BBQ’s, potlucks, or even just a snack in the fridge your kids can enjoy. It might even get them to eat their vegetables. We love to serve this salad with my favorite CrockPot sloppy joes, meatloaf muffins or my Philly cheesesteak with roast beef!

How to Make a Quick and Easy Dill Veggie Finger Salad

Now I haven’t had a lot of luck growing cauliflower and broccoli, but I do occasionally find good looking heads of both at the farmer’s market. And when I don’t, well, store bought will have to suffice.

I’ve left out one ingredient my mom always used, which is Accent… Mainly because I try to stay away from MSG these days. However, it’s just as good without it. The dill and garlic powder are really what give this salad the oomph it needs.

To make this side salad, mix your seasonings, olive oil, and sugar together in a large measuring cup.

Let that stand as you prep your raw vegetables, which include carrots, cauliflower, and broccoli. I’m sure you could add in other veggies too, whatever crunchy vegetables you love to snack on.

Once your veggies are washed and chopped, just pour the dressing over the vegetables. You’ll need a pretty good sized bowl.

Now Here’s the Key to This Salad…

You need to cover it and put it in the fridge; then let it marinate for 24 hours.

Don’t be tempted to eat it now… Just trust me on this, because the veggies need time to sit in the liquid and soak up all the flavor.

Once it’s been 24 hours and you’re ready to serve it, you can either drain the liquid or leave it on the veggies. I prefer to leave it on.

And that’s that. It’s such a simple salad and absolutely perfect for summer. Or for a time like right now when I’m really craving fresh crunchy vegetables.

And don’t you just love how colorful it is? Me too!

Print the Recipe for a Quick and Easy Dill Veggie Finger Salad

Can’t make this side dish just yet but wanna save it? Pin it for later!